Lately, Girl Scout Cookies have been more plentiful in the office than post-it notes. I love Lemonades but it got me thinking how much better they would homemade. When a co-worker brought a bag of Meyer lemons from her neighbor’s tree, I decided to go for it. This is a modified shortbread recipe with a tart lemon glaze, and it is by far my new favorite cookie.
Ingredients – Cookies
- 1 cup butter, softened
- 1/2 cup confectioner’s sugar
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- Rind from 2 lemons (I got about 1 teaspoon)
Directions – Cookies
- Preheat the oven to 350 degrees.
- Whip butter and lemon rind with an electric mixer until it is fluffy (on high, for about 5 minute).
- Stir in sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes.
- Use a spoon to drop quarter-sized dollops of dough on to a cookie sheet, at least an inch apart.
- Bake for about 9 minutes. These cookies will NOT brown, they will just begin to get golden around the edges. Look at the bottom edge to see if they are done, they will be medium-brown when they are ready to come out.
- Let cookies cool for a few minutes before glazing.
- They are best eaten after they’ve had time to cool completely.
Directions – Lemon Glaze
- Melt one tablespoon of butter in a microwave-safe dish (I used a 2 cup pyrex measuring cup).
- Add about a cup of confectioner’s sugar and beat with one beater on your electric mixer.
- Add about half a cup of lemon juice and mix on medium until smooth.
- Continue adding more sugar or more lemon juice, until you get to the consistency of glue.
- Pour the glaze thick over the cookies, until they are completely covered.
- Once cool, transfer to a serving dish and enjoy!